Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.

Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.

Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.

Add chicken broth, half & half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.

Add cooked pasta and asparagus toss to combine.

Add remaining parmesan cheese and salt and pepper, to taste.

Taste and adjust seasonings, if needed. You could also add a splash of milk or chicken broth to thin the sauce, if needed.